OTIS SPUNKMEYER'S BLUEBERRY MUFFINS

Otis Spunkmeyer's Blueberry Muffins image

Provided by southern chef in lo

Time 35m

Yield 9-15 muffins

Number Of Ingredients 7

1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
1 (18 ounce) package white cake mix
1 (3 1/2 ounce) package instant vanilla pudding (4-serving size)
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

Steps:

Rinse blueberries lightly and drain well.
In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
Carefully fold in blueberries with spoon. Try not to break the berries--fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.
Will make 9 large or 12-15 small muffins.

Nutrition Facts : Calories 464.8, Fat 21.5, SaturatedFat 3.7, Cholesterol 96.8, Sodium 575.2, Carbohydrate 62.5, Fiber 1.6, Sugar 46, Protein 6.4